In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. fill each shell with about 3 tablespoons of the meat mixture. Place 12 shells each in 2 greased 9 inch square baking dishes. Cover and freeze for up to 3 months.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Remove from dish. Add salsa to dish; top with shells and taco sauce. Cover and bake at 350 for 40 mintues. Uncover; sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Top with sour cream, onions, diced tomatoes and shredded lettuce. Makes 2 casseroles (6 servings each)

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